Ingredients:

• Maida – 1.5 cups
• 1 tsp baking powder
• Salt to taste
• 1/4th tsp black pepper
• 1/4th cup chilled Butter
• Cold Milk – as needed
• For the filling:
• 3 medium onions, sliced
• 3 medium capsicums, sliced
• 3 medium tomatoes, sliced
• Butter – 1 tbsp
• Oil – 1 tbsp
• Black Pepper and Red Chilli powder to taste
• For the cheese sauce:
• 1 tbsp Butter
• 1 tbsp Maida
• 1 cup Milk
• 3/4th cup grated cheese
• Salt and pepper powder to taste

Method:

1. Sift 1.5 cups maida with 1 tsp baking powder and 1/2 tsp salt.
2. Then, add 1/4 tsp black pepper and 1/4 cup chilled butter.
3. Mix well till the maida looks like breadcrumbs.
4. Then, add enough milk (cold) and form a dough (semi-soft).
5. Roll it out ten inches in diameter.
6. Filling:
7. Slice 3 medium onions, the capsicums and tomatoes.
8. Sprinkle 1 tsp salt and keep it aside for 15 minutes. Drain out the water.
9. Heat 1 tbsp oil and butter mixed in a pan.
10. Add the drained vegetables.
11. Stir fry, adding pepper powder, red chilli powder and salt to taste.
12. Remove from heat and keep aside.
13. Cheese sauce:
14. Heat 1 tbsp butter.
15. Stir fry the maida lightly and add 1 cup milk, stirring constantly till thick.
16. Remove from heat and add salt and pepper powder to taste and 3/4th cup grated cheese.
17. Assembling:
18. Take a 9-inch pie dish.
19. Place the rolled dough in the pie dish and trim the edges.
20. Fill with vegetable filling.
21. Cover with cheese sauce.
22. Sprinkle grated cheese on top and bake in a pre-heated oven for 25-30 minutes at 180 degree C.
23. Serve hot.

Recipe courtesy of Meenal